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A message from Rachael:
Aw, Nuts!!
The chestnuts from the last pickup were awesome. I'm going to need more. The great thing is that they store well for months (in a vented bag in the fridge) if you like fresh nuts all winter. If you don;t know how to eat them, here are some instructions (I'd suggest roasting them in the oven!):
How to prepare and eat Sweet Chestnuts:
The end of the ordering period always comes so quickly. What will you be ordering for two weeks?
Here are a few of my family's choices:
Here are other things that I should add too..
A message from Rachael:
Aw, Nuts!!
The chestnuts from the last pickup were awesome. I'm going to need more. The great thing is that they store well for months (in a vented bag in the fridge) if you like fresh nuts all winter. If you don;t know how to eat them, here are some instructions (I'd suggest roasting them in the oven!):
How to prepare and eat Sweet Chestnuts:
- Eat fresh using a paring knife to cut off the skin and fibrous covering
- Boil - Place sweet chestnuts into a pot with cool tap water. Cover pot while boiling and stir occasionally on medium high for:
- medium size - 10-12 min
- large size 15-20 min
Using a slotted spoon scoop out a few nuts at a time and as soon as they are cool enough to handle, but still hot, cut them in half and pop them out of their skins.
- Roast - First pierce the skin to allow hot air to escape while cooking. Use a sharp paring knife to cut a slash or an "X" through the skin, but not the nut meat. The larger the cut the easier it will be to peel.
- Chestnut Pan - Roast them by shaking the pan over medium heat for 20 minutes.
- Microwave oven - place a dozen chestnuts around a microwave plate and cook on high for 4 minutes
- Oven - Place chestnuts on a cookie sheet and sprinkle with water. Bake at 400 degrees F for 15-20 minutes. Place one uncut chestnut on the sheet with the others. When it "pops" they are ready to eat.
- Enjoy!
The end of the ordering period always comes so quickly. What will you be ordering for two weeks?
Here are a few of my family's choices:
- Fruit - German plums, Hardy Kiwi and grapes, strawberries seem rather wishful right now. We'll see!
- Chestnuts - Oh how I love them! (see above)
- Cheese - Mountainoak's Freisian Gouda is a family favourite
- Vegetables including Mushrooms - at least 3 pounds, cabbage for coleslaw and sauerkraut, carrots, tomatoes, broccoli, onions, spinach, onions and more!
- Squash including the eating kind, and jack-o-lanterns (in the 'other' section) too!
- Meat - Chicken, turkey, lamb and bacon, sausages too!
- Mapleton's Yogurt - at least 3 containers
- Sweet Potatoes from Pfenning's Organic
- Tamales from McKechnie, maybe some taco shells and corn tortillas and chips too!
- Quinoa tabouleh and prepared meals from Green Table Foods
- Pear-Apple cider from Warner's Farm (in the 'beverages' section under 'pantry'
- Jewels Under the Kilt's tasty roasted and flavoured nuts!
- Montery Jack and Colby cheese from Millbank
- Popping corn for movie night!
Here are other things that I should add too..
- Collard Greens from Sam Bowman - Just added!
- Local Dairy's Oaxaca cheese is lovely and melty and Crema la Vaquita instead of sour cream!
- Henry's Tempeh - So many awesome flavours!
- Tortilla wraps and pasta from J&D Peters. Great for lunches and quesadillas!
- New products from Breadbaron Sandwiches! Flavoured Mayos, pickled peppers and tomatiilo salsa!
- Eby Manor has their Golden Guernsey Milk available in 2% and their NEW 4.8% Cream Top Whole milk
- Oak Manor flour and grains - available almost every pickup now!
- Top Market Meats has goat meat available
- Organic sweet potatoes from Pfenning's
- So many great apples available! Martin's has Red and Golden Delicious, Ida Red and Spy new this week!
- Pies... loaves, squares, cookies (Mmm)
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